Lemon Cheesecake
Recipe Ingredients:
| Crust: | ||
| 1 1/2 | cup | graham cracker crumbs |
| 1/4 | cup | (1/2 stick) butter, melted |
| 1/4 | cup | granulated sugar |
| Filling: | ||
| 2 | pkg | (8oz each) cream cheese, softened |
| 1 | cup | granulated sugar (for filling) |
| 4 | eggs | |
| 1/2 | cup | sour cream |
| 2 | Tbsp | lemon juice |
| 2 | tsp | lemon zest |
| whipped cream (optional) | ||
| lemon slices (optional) |
Recipe Instructions:
| 1. | Preheat oven to 325F. Spray bottom of round springform pan lightly with vegetable spray. |
| 2. | In medium bowl, stir together graham cracker crumbs, butter, and sugar. Press mixture into bottom and up sides of springform pan. Bake 8-10 minutes or until light golden brown. Remove from oven, cool completely. |
| 3. | Reduce heat to 250F. In large bowl, beat cream cheese with electric mixer, until light and fluffy. Gradually beat in sugar; mix well. Add eggs, sour cream, lemon juice and zest; mix well. |
| 4. | Pour into prepared crust. Place shallow pan of water on bottom rack of oven. Place springform on cookie sheet, if desired, and bake 1 hour 15 minutes. Turn off oven, leave door closed for 1 hour. Cool and refrigerate at least 4 hours. |
| 5. | If desired, garnish with whipped cream and lemon slices before serving. Yield: 12-16 servings. |
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